Topped savory snack foods
AssigneeFrito-Lay, Inc.
InventorsDavid L. Budd, David L. Curtis, O. George Dowdie, Rajen S. Mehta
Life of this patent
Estimating the term…
Abstract
Improved savory snack food items include a nonsweet, sugar-based binder composition which adheres one or more toppings to a base portion of the snack. The binder does not undesirably alter the taste of snack food items and substantially reduces separation of toppings from the snack food items during production, packaging, shipping and, most importantly, during handling by the consumer. The binder also reduces transfer of oil and fat and powders to the hands of the consumer.
Claims41
An improved savory snack food item comprising a base portion, a topping and a binder means for binding the topping to the base portion, said binder means comprising sugar and an amount of sweetness suppressor effective to suppress up to about all of the sweetness of said binder means wherein said binder means exhibits a water activity of about 0.65 to about 0.9.
An improved savory snack food item comprising a base portion, a topping and a binder means for binding the topping to the base portion, said binder means comprising at least one sugar selected from the group consisting of sucrose, lactose, maltodextrin, fructose, glucose, high fructose syrup and corn syrup solids, an amount of sweetness suppressor effective to suppress up to about all of the sweetness of said binder means, and an amount of emulsifier effective to promote compatibility between said topping and said binder means wherein said binder means exhibits a water activity of about 0.65 to about 0.9.
An improved savory snack food item comprising a base portion, a topping and a binder means for binding the topping to the base portion, said binder means comprising at least one sugar selected from the group consisting of sucrose, lactose, maltodextrin, fructose, glucose, high fructose syrup and corn syrup solids, an amount of 2-(4-methoxyphenoxy)propanoic acid sweetness suppressor effective to suppress up to about all of the sweetness of said binder means, and an amount of polysorbate 60 emulsifier effective to promote compatibility between said topping and said binder means wherein said binder means exhibits a water activity of about 0.65 to about 0.9.
A method of binding a topping to a savory snack food item comprising the steps of:
- (a) providing a snack food item base;
- (b) applying to said base a non-sweet, sugar-based binder composition comprising a sugar and a sweetness suppressor wherein said binder composition exhibits a water activity of about 0.65 to about 0.9;
- and
- (c) adhering a topping to said binder composition on said base.
A method of binding a topping to a base portion of a snack food item, comprising:
- (a) providing a mixture of a topping and a binder composition, the binder composition wherein said binder composition exhibits a water activity of about 0.65 to about 0.9 comprising sugar and an amount of sweetness suppressor effective to suppress any sweet taste of said binder composition, and
- (b) applying said mixture to a base portion of a snack food item.
A method of binding a topping to a snack food item base comprising:
- (a) providing a topped base portion comprising a base portion and a topping thereon, and
- (b) applying to said topped base portion a binder composition comprising sugar and an amount of a sweetness suppressor effective to suppress any sweet taste of said binder composition wherein said binder composition exhibits a water activity of about 0.65 to about 0.9.
Dependencies are inferred from the claim text.